Lovin’ Lasagna Loca

The Mr. He sure does love him some Italian food. Well, we enjoy food in general, but Italian is probably our top ranked of cuisines and lasagna one of the top ranked dishes. Lasagna is one of those comforting casserole-type dishes that usually has pretty much everything one could possibly want (meat, cheese, sauce, and noodles) all in one. Alternating layers of fillings and pasta provide a delicious and eye-catching dish that is simply irresistible.

Lasagna of course holds its origins in Italy, but some of its more current incarnations are rather more American than Italian. You’ll usually find it made with beef and enriched with some kind of red sauce and capped off with a lavish topping of Parmesan and/or mozzarella. Either is good. Both is best!

Not all modern lasagnas hold to these parameters, however. This one from one of my church-lady cookbooks is a great example — and a slight folly. The premise was a novel one to us. After all, it isn’t every day that you have an opportunity to make a lasagna in a slow-cooker. On top of this, it isn’t every day that you use such irregular ingredients to make a lasagna either. The folly mentioned was that the top layer of noodles curled upwards when cooking despite an unselfish finishing of shredded cheese. (Maybe I ought to have eliminated the final layer of noodles?)

Reminiscent of chicken alfredo, this lasagna calls for a white sauce — a delectable amalgam of chicken, jarred alfredo sauce, and cream of mushroom (I used Campbell’s Cream of Mushroom with Roasted Garlic) along with shredded carrots to offset the verdant kale. Oh! I should probably mention that the recipe originally involved spinach. I had such a beautiful bag of shredded kale in the freezer, I simply had to use that instead. Kale is such a versatile vegetable like that! Another swap I made was a shredded 5-cheese blend for the 4-cheese blend requested.

One thing I truly like about this recipe is that, not only is it ideal for busy days utilizing a rotisserie chicken to fill out the insides; but baking it in a slow-cooker frees one up to make a delicious dinner and still get other necessary things done. It’s not your typical 8-hour recipe, but I’d say 4hrs is still pretty great!

This lasagna was certainly different, but delicious and homey nonetheless. I definitely recommend Reynold’s Slow-Cooker Liners to make cleaning up after dinner a breeze too! What are some of your favorite abstract lasagna fillings?

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